Makes 250 ml
84 g dried, pitted, prunes
8 (or less) Birds’ eye chilies, chopped
2 teaspoons crushed garlic
2 teaspoons cumin powder
2 teaspoons coriander powder
1 heaped teaspoon prepared grain mustard
1 teaspoon black pepper
2 teaspoons paprika
1 teaspoon ginger
2 tablespoons white sugar
1 teaspoon allspice
1/4 cup water
1/2 cup vinegar
3/4 cup vegetable oil
Blitz everything together till smooth – pour into sterilized jar. Keep in fridge.
Recipe and photo: Alma Pretorius
FOCACCIA WITH FRESH ROSEMARY AND CHEESE – Makes 1 flat focaccia
1 and 1/3 cup wholewheat self raising flour
1/2 cup milk
2 tablespoons olive oil
Salt to taste
Crushed garlic
Cheese cubes
Fresh Rosemary
Crushed chilies
Preheat oven to 200 oC. Mix the flour with milk, oil, salt and garlic till it forms a ball. Knead a few times. Pour few drops olive oil on baking sheet – put dough on top, roll it in oil, use your finger tips to stretch it – not too thin. Press with your finger tips in the top to form ‘dimples’. Top with the rosemary, cheese and chilies. Bake for 15 minutes.
Recipe and photo: Alma Pretorius
